Tomato Tarte Tatin

4.50 from 2 votes

This savory Tomato Tarte Tatin with puff pastry, caramelized shallots, and tomatoes is the ultimate summer showstopper. Easy, stunning, and delicious.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course, Dinner, Lunch

Cuisine: French

Servings: people

Author: Gaby Dalkin

Ingredients

1 sheet store bought puff pastry
2 tablespoon olive oil
2 tablespoon butter
3 shallots thinly sliced
½ teaspoon kosher salt
freshly cracked black pepper to toast
2 cloves garlic minced
3 springs fresh oregano
1 teaspoon red wine vinegar
1.5 pounds firm campari tomatoes halved

Instructions

Preheat the oven to 400°F.
On a lightly floured surface, unfold the puff pastry and roll it out to smooth any creases and slightly enlarge it to fit your pan (about 11-12 inches in diameter). Prick the surface all over with a fork. Place the pastry on a baking sheet and chill in the fridge until ready to use.
In your Tarte Tatin dish, heat the olive oil and butter over medium heat. Add the shallots, salt, pepper, garlic, and oregano. Cook, stirring occasionally, until the shallots are soft and caramelized, about 15 minutes.
Stir in the vinegar and remove the pan from the heat. Nestle the tomatoes cut side down into the shallot mixture in a single layer.
Remove the puff pastry from the fridge and carefully lay it over the tomatoes, tucking the edges down around the sides, trimming any edges if you have too much puff pastry. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Let cool for 5 minutes, then carefully invert the tarte onto a large serving plate.
Garnish with fresh oregano and/or basil. Serve warm, optionally topped with torn burrata and a drizzle of olive oil and a sprinkle of flaky sea salt.

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